Name: Fall Vegetable Curry
Total time: 25 min
Ingredients: 2 tablespoons chopped fresh cilantro; 1 cup small cauliflower florets; 1/4 teaspoon salt; 1 cup diced peeled sweet potato; 1 1/2 teaspoons olive oil; 2 teaspoons Madras curry powder; 1/2 cup plain 2% reduced-fat Greek yogurt; 1/4 cup thinly sliced yellow onion; 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1/2 cup organic vegetable broth (such as Swanson); 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish.

Milk

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Fresh Vegetables

gram

fresh cilantro

cauliflower florets

Seasonings

salt

sweet potato cubes

Oils

milliliter

olive oil

madras curry powder

Yogurt

plain greek yogurt

yellow onion

Beans & Legumes

garbanzo beans

Stocks & Broths

vegetable broth

Canned Vegetables

diced tomato

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Vitamins

Potassium

Minerals

Phosphorus

Magnesium

Cholesterol

Trans fatty acids

Lactose

Carbohydrates

Iron

Beta-carotene

Choline

Vitamin C

Selenium

Manganese

Copper

Zinc

Sodium

Calcium

Sugar

Dietary Fiber

Protein

Calories

Water

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Alpha-carotene

Vitamin K

Lycopene

Fall Vegetable Curry

Produce

Baking Goods

Dairy

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/fall-vegetable-curry-352649.jpeg

Fall Vegetable Curry

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms

Fall Vegetable Curry

THE APP

RECIPES

PRODUCTS

THE COMPANY

CONNECT WITH US

PRIVACY

|

terms